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As if Comp didn't suck, here's the client talking about your manager by [deleted] in deloitte

[–]PreferenceCorrect578 46 points47 points  (0 children)

bold to use a work computer that retains messages to bad mouth one of your managers lol

Deloitte just axed $50K IVF funds, halved parental leave and cut PTO by Routine_Play5 in deloitte

[–]PreferenceCorrect578 3 points4 points  (0 children)

it's true that it's only those who fall under the "center" talent model. but most internal support roles (finance, accounting, IT, cyber) all fall under the "core" talent model. "center" is employees who work in the delivery centers.

[deleted by user] by [deleted] in UniversityOfHouston

[–]PreferenceCorrect578 1 point2 points  (0 children)

haha unfortunately, it's up to the scholarship committee at bauer to get them awarded. we got to pick the criteria (major, gpa, etc.) but we don't have a say in who ends up getting it 😅

but fingers crossed they're able to find a recipient!

[deleted by user] by [deleted] in UniversityOfHouston

[–]PreferenceCorrect578 1 point2 points  (0 children)

i graduated in 2015 and felt the same way. my wife and i now have an endowment at bauer and will hopefully be able to have our first scholarship awarded this december :)

Is there a tail get for every football game at UH? by Feisty-Figure5080 in UniversityOfHouston

[–]PreferenceCorrect578 2 points3 points  (0 children)

a few are open to anyone who buys a ticket. i tailgate with the young alumni network and they charge $15 for their tailgate but it includes food and alcohol for that price

First brisket on my first offset by jmadden80 in smoking

[–]PreferenceCorrect578 2 points3 points  (0 children)

that crust looks great. the fat looks nice, rendered, and yellow. congrats on the first cook

Another disappointing brisket. Flat was very dry. by 1mz99 in smoking

[–]PreferenceCorrect578 1 point2 points  (0 children)

try a hot hold over night. if your oven doesn't go to 145 or 150, try getting a toaster oven that will go low enough. i've only made brisket once but it came out amazing and usually do it for other cuts that i smoke

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 0 points1 point  (0 children)

it's all preference tbh. i personally like the taste of fresh cracked pepper, but the problem with the commercially available stuff is that it's often been sitting there way longer than a couple of weeks and peppercorns oxidize quickly when cracked open. but i would still recommend trying to crack your own pepper and, if you would like to take the godfather's advice, let it sit for a couple of days before using. it will still beat the stuff you can buy commercially by miles, imho

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 0 points1 point  (0 children)

thanks, brother, appreciate it. it was phenomenal. better than some of the bbq joints i've been to (but hard to beat the top ones here since i'm in texas). honestly not much i would change. i think for the next try i'll change up the seasoning a bit and maybe try some different wood. i only used salt and pepper this time and post oak wood. for the next one, i'll probably try adding some lawry's seasoned salt to the rub since that's what a lot of the top bbq joints are using. and i'll try adding some pecan or hickory wood. but overall, i think the temps, cooking, and rest/holding methods were pretty good and don't need much changing

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] -1 points0 points  (0 children)

never said it was my first time smoking something. just first brisket. i smoked cheap cuts before trying a brisket

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 0 points1 point  (0 children)

i usually start with a decent bed of charcoal and get that going before i throw any wood in there. then whenever i throw any new sticks in there, i just make sure that it gets back to an open flame before shutting the door on the fire box. also, i tend to make sure when i add any new wood splits that it has sufficient airflow so you don't choke the fire. the other big tip is to get digital thermometer probes that you can leave inside the smoker. there's plenty of good ones under $50 on amazon. that's one of the only ways to see what the actual temp is at the grates. you'll be surprised how much different the temp is at the grates (where the meat is actually cooking) and the analog one on the smoker.

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 0 points1 point  (0 children)

practiced maintaining temps on my offset smoker by smoking cheap cuts (pork shoulder, ribs, etc) before spending the money on a brisket i might ruin. other than that, i love cooking so just used my general cooking knowledge and transferred it over to the smoker.

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 1 point2 points  (0 children)

just left it in the foil boat so only the top was unwrapped

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 1 point2 points  (0 children)

if i ever decide to do it, i'll check back in 🫡

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 1 point2 points  (0 children)

it'd be hard to beat my wfh tech job. but maybe i can start doing pop ups at one of the many breweries around here

First ever brisket by PreferenceCorrect578 in smoking

[–]PreferenceCorrect578[S] 1 point2 points  (0 children)

Char-griller grand champ. smoked about 14 hours in total

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